Tumblelog by Soup.io
Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

July 10 2013

bwmnwv

Best electric smoker Dave's Famous Barbecue Beef Brisket Recipe

Break out your slow cooker and get ready to sink your teeth into the most tender beef brisket you've ever tasted. This is Dave Cald's famous recipe, and I guarantee your gonna love it so let's get started!

Things You'll Need:

  • 3 1/2 or 4 quart slow cooker
  • small saucepan
  • ladle
  • a bowl

Ingredients:

  • (1) 2 1/2 pound fresh beef brisket
  • 2 minced garlic cloves
  • 6 ounces water
  • 2 ounces Worcestershire sauce
  • 1 tbsp instant beef bouillon granules
  • 1 tbsp cider vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dry mustard
  • 1/2 tsp chili powder
  • 2 tbsp packed brown sugar
  • 2 tbsp butter or butter substitute

Instructions:

  1. Prepare the cooking liquid by stirring the water, bouillon granules, vinegar, Worcestershire sauce, garlic, mustard, cayenne pepper and chili powder together in a bowl. Remove 1/2 cup of the prepared cooking liquid, and set it aside.
  2. Trim the fat off of the beef brisket, and if needed cut the meat so that it will fit into your slow cooker.
  3. Set the beef brisket into your 3 1/2 or 4 quart slow cooker and pour the bowl of liquid over the beef.
  4. Put the lid on your slow cooker. Cook on the high-heat setting for 5-6 hours or on the low-heat setting for 10-12 hours.
  5. Prepare the barbecue sauce. In a small bowl stir together the reserved 1/2 cup of cooking liquid, brown sugar, butter, and ketchup. Heat through over medium heat.
  6. Serve this delicious tender beef brisket with the homemade barbecue sauce and enjoy!

bwmnwv

Great Tasting Ribs

 

From vintage barbecued ribs to Asian-inspired orange and ginger ribs, these recipes are sure to dazzle at your next barbecue.

Summer Breeze Rib

You are unable to go erroneous with these vintage ribs. They have to have just 20 minutes of prep time, plus your most loved bottled barbecue sauce would make a fast and simple finishing touch.

Ingredients

1/4 cup packed brown sugar

2 teaspoons seasoned salt

2 teaspoons chili powder

4 lbs pork loin back ribs or pork spareribs

1/4 cup yellow mustard

4 cups hickory or fruitwood chips

1/4 cup bottled barbecue sauce

Bottled barbecue sauce

Directions

1. Inside of a tiny bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture on to ribs. Cover and refrigerate for 6 to 24 hours.

2. No less than one hour in advance of grilling, soak wood chips in more than enough water to protect. Drain.

3. Inside of a grill that has a protect organize preheated coals all over a best electric smoker best electric smoker for beginners drip pan. Test for medium warmth earlier mentioned the pan. Sprinkle some of the drained wood chips above the coals. Pour one inch of water into your drip pan. Position ribs, meaty facet up, on grill rack above drip pan but not above coals, or utilize a rib rack put above the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until eventually ribs are tender, adding extra coals and wood chips as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for five minutes extra. Provide with supplemental bottled barbecue sauce. Can make six servings.

Honey 'n' Orange Ribs

A savory-sweet blend of tomato sauce, honey, onion, red wine vinegar, orange peel, garlic powder, and ground ginger places a singular spin on regular ribs. For greatest outcomes, marinade the meat overnight

Ingredients

5 to six lbs pork baby back ribs (loin back ribs), cut into 3- to 4-rib portions

1 29-ounce can tomato sauce

2/3 cup honey

1/2 cup finely chopped onion

1/4 cup soy sauce

1/4 cup red wine vinegar

2 teaspoons onion powder

2 teaspoons finely shredded orange peel

1-1/2 teaspoons garlic powder

1-1/2 teaspoons ground ginger

1 teaspoon barbecue seasoning

Directions

1. To precook ribs, location ribs within a Dutch oven. Insert more than enough water to protect ribs. Convey to boiling; lessen warmth. Cover and simmer for one hour. Drain ribs and funky.

2. Meanwhile, for marinade-sauce, within a big saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Convey to boiling; lessen warmth. Simmer, uncovered, for 10 minutes, stirring sometimes. Clear away saucepan from warmth; interesting sauce completely.

3. Position an extra-large, self-sealing plastic bag within a big bowl. Position ribs in the bag. Pour about three cups with the cooled sauce above the ribs; seal bag. Change ribs in bag to coat. (Cover and refrigerate remaining sauce to provide with ribs). Refrigerate ribs for 4 to 24 hours, turning bag sometimes.

4. To grill ribs, take out ribs from marinade, reserving marinade for brush on during grilling. Position ribs within the rack of the uncovered grill right above medium coals for twenty five to 30 minutes, turning and basting sometimes with some with the reserved marinade. Discard any remaining marinade. Inside of a tiny saucepan warmth the remaining sauce not employed for marinating and pass with ribs. Can make six servings.

Southwestern Ribs that has a Rub

The key to this dish's unbeatable flavor: an easy-to-make rub of dried rosemary, thyme, onion, and garlic paired that has a spicy sauce that mixes up in minutes.

Ingredients

4 cups mesquite wood chips

1 cup ketchup

1/2 cup light-colored corn syrup

1/4 cup white vinegar

1/4 cup packed brown sugar

1/4 cup finely chopped onion

2 tablespoons yellow mustard

1-1/2 teaspoons Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon bottled incredibly hot pepper sauce

1/4 teaspoon ground cumin or chili powder

1/8 best electric smoker teaspoon cayenne pepper

4 lbs pork loin back ribs

1 recipe Rib Rub (see recipe under)

Directions

1. No less than one hour in advance of grilling, soak wood chips in more than enough water to protect.

2. For sauce, within a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, incredibly hot pepper sauce, cumin or chili powder, and cayenne pepper. Convey to boiling; lessen warmth. Simmer, uncovered, for twenty five to 30 minutes or until eventually thickened, stirring sometimes.

3. Slice the ribs into serving-size pieces. Sprinkle Rib Rub evenly above all sides of ribs; rub in with your fingers.

4. Drain wood chips. Inside of a grill that has a protect, organize medium-hot coals all over a drip pan. Test for medium warmth earlier mentioned pan. Place some of the drained mesquite chips on to coals. Position ribs, bone sides down, on grill rack above pan. Cover and grill for 1-1/2 to 1-3/4 hours or until eventually ribs are tender, adding extra coals and remaining mesquite chips as desired. Brush ribs with some with the sauce during the final 10 minutes of grilling. Go remaining sauce. Can make 4 to six servings.

BBQ Little one Again Ribs

These vintage ribs have to have just 15 minutes of prep time -- and that incorporates mixing up an easy do-it-yourself rub of barbecue seasoning, garlic powder, onion salt, celery seed, and ground red pepper.

Ingredients

4 cups wood chips (apple or hickory)

4 lbs pork loin back ribs or meaty spareribs

2 tablespoons barbecue seasoning

1 tablespoon garlic powder

1 teaspoon onion salt

1/2 teaspoon celery seed, crushed

1/4 teaspoon ground red pepper

1/2 to 3/4 cup bottled barbecue sauce

Directions

1. No less than one hour in advance of smoking, soak wood chips in more than enough water to protect. Drain in advance of making use of.

2. Trim body fat from ribs. For rub, within a tiny bowl stir alongside one another the barbecue seasoning, garlic powder, onion salt, celery seed, and red pepper. Sprinkle seasoning mixture evenly above ribs; rub in with your fingers.

3. Preheat gasoline grill. Change for indirect cooking above medium warmth. Insert soaked wood chips according to manufacturer's directions. Or wrap in foil and add to grill. Cover and heat about 10 minutes or until eventually chips commence to smoke.

4. Position ribs, bone sides down, within a roasting pan; set the pan within the grill rack above unlit burner. (Or location ribs within a rib rack; location on grill rack above unlit burner.) Cover and smoke for 1-1/2 to two hours or until eventually ribs are quite tender. Slice ribs into serving-size pieces. Heat the barbecue sauce and pass with ribs. Can make six to 8 servings.

To cook ribs with a charcoal grill, organize preheated coals all over a drip pan; add soaked wood chips to coals. Test for medium warmth earlier mentioned drip pan. Position ribs, bone-side down, above drip pan (or location within a rib rack above drip pan). Cover grill; cook and serve as earlier mentioned, adding extra coals as important to maintain medium warmth.

Spicy Beer-Brined Ribs

A simple-to-make brine of beer, brown sugar, celery seeds, and cayenne pepper assures flavor-packed ribs; marinade them a number of extra hours for richer flavor.

Ingredients

3 12-oz. cans beer

3 Tbsp. coarse kosher salt

3 Tbsp. packed brown sugar

1 Tbsp. celery seeds

1 Tbsp. cayenne pepper

1-1/2 tsp. ground black pepper

1 tsp. liquid smoke (optional)

4 lb. meaty pork spareribs or loin back ribs

1/2 cup Honey-Beer Barbecue Sauce* or bottled barbecue sauce

Directions

1. For brine, within a big bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if ideal, liquid smoke; stir until eventually salt and brown sugar are dissolved. Slice ribs into 2-rib portions; location within a resealable big plastic bag set within a shallow dish. Pour brine above ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag sometimes.

2. Clear away ribs from bag; discard brine. Pat dry with paper towels.

3. Prepare grill for indirect grilling. Test for medium warmth earlier mentioned the drip pan. Position ribs, bone sides down, within the grill rack above the drip pan. (Or location ribs within a rib rack; location rib rack within the grill rack above the drip pan.) Cover and grill for 1-1/2 to one 3/4 hours or until eventually ribs are tender, brushing with barbecue sauce during the final 5 minutes of grilling. Insert supplemental coals as needed to maintain temperature. Can make 4 servings.

4. *Honey-Beer Barbecue Sauce: Inside of a medium saucepan, cook 1/3 cup chopped onion and one minced clove garlic in one tablespoon cooking oil until eventually tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, two tablespoons Worcestershire sauce, and one tablespoon ready mustard. Convey to boiling; lessen warmth. Simmer, uncovered, about 20 minutes or until eventually ideal consistency, stirring sometimes.

5. Make-Ahead Instructions: Prepare as directed by move two. Cover and refrigerate for as much as 24 hours. Grill as directed in move three.

Texas-Style Beef Ribs

Add pizzazz to slow-smoked ribs up that has a simple-to-make sauce of onion, honey, ketchup, mustard, garlic, and chili powder.

Ingredients

6 to 8 mesquite or hickory wood chunks

6 lbs beef back ribs (about 12 ribs)

1-1/2 teaspoons salt

1-1/2 teaspoons black pepper

1 cup finely chopped onion

1/2 cup honey

1/2 cup ketchup

1 4-ounce can diced environmentally friendly chile peppers

1 tablespoon chili powder

1/2 teaspoon dry mustard

2 cloves garlic, minced

Directions

1. No less than one hour in advance of smoke cooking, soak wood chunks in more than enough water to protect. Drain in advance of making use of.

2. Trim body fat from ribs. For rub, within a tiny bowl combine salt and black pepper. Sprinkle rub evenly above ribs; rub in with your fingers.

3. For sauce, within a tiny saucepan combine best electric smoker onion, honey, ketchup, undrained chile peppers, chili powder, mustard, and garlic. Cook and stir above minimal warmth for 10 to 15 minutes or until eventually ideal consistency.

4. Inside of a smoker organize preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Position ribs, bone sides down, on grill rack above water pan. (Or location ribs within a rib rack and location on grill rack.) Cover and smoke for 2-1/2 to three hours or until eventually ribs are tender, brushing when with the sauce during the final 15 minutes of smoking. Insert supplemental coals and water as needed to maintain temperature and moisture. Go any remaining sauce with ribs. Can make six servings.

Chuck Wagon Little one Again Ribs

For a new twist on vintage barbecue ribs, smother the meat within a mixture of dry red wine, pineapple juice, honey, cider vinegar, soy sauce, mustard, bourbon, and incredibly hot pepper sauce

Ingredients

Chuck Wagon Rub (see recipe under)

4 to 5 lbs pork loin back ribs

1 cup dry red wine

1 cup pineapple juice

1/2 cup honey

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup yellow mustard

2 tablespoons bourbon

1 teaspoon bottled incredibly hot pepper sauce

Bottled barbecue sauce (optional)

Directions

1. Sprinkle Chuck Wagon Rub evenly above each side of ribs; rub in with your fingers. If ideal, cut ribs into 2- to 3-rib portions.

2. For sauce, within a big bowl stir alongside one another wine, pineapple juice, honey, cider vinegar, soy sauce, mustard, bourbon, and incredibly hot pepper sauce; set aside.

3. Position rib portions, bone sides down, within a big roasting pan.* Prepare grill for indirect grilling, besides omit drip pan. Test for medium warmth earlier mentioned middle of grill. Position roasting pan on grill rack in middle of grill (not above warmth). Pour sauce above ribs. Cover the grill (tend not to protect pan with foil) and grill for 1-1/2 to 1-3/4 hours or until eventually ribs are tender, spooning sauce above ribs each 20 to twenty five minutes.

4. Clear away roasting pan from grill. Clear away ribs from sauce. Discard sauce. If ideal, rearrange coals for immediate grilling. Position ribs within the grill rack right above the coals for 10 minutes, turning when. If ideal, provide with bottled barbecue sauce. Can make 4 to six servings.

*Note: To keep roasting pan from blackening, wrap the surface with weighty foil.

Chuck Wagon Rub: Inside of a tiny bowl combine one tablespoon freshly ground black pepper; two teaspoon kosher salt or sea salt; two teaspoons chili powder; one teaspoon sugar; one teaspoon onion powder; one teaspoon garlic powder; one teaspoon dried oregano, crushed; and one teaspoon dried parsley.

a-Back Ribs

A savory-sweet glaze showcasing pantry-ready substances like plum and soy sauces and ginger would make these ribs stand earlier mentioned the remainder. For sturdy flavor, marinate the meat for a minimum of 24 hours in advance of grilling.

Ingredients

4 lbs pork loin back ribs

Hidden Pleasures Hoisin-Ginger Glaze (see recipe under)

3 cups hickory or apple wood chips

Whole new chile peppers (optional)

Lime wedges (optional)

Bok choy leaves (optional)

Directions

1. Trim body fat from ribs. Position the ribs within a 2-gallon plastic bag set within a shallow dish. Cover and refrigerate 1/2 cup with the Hidden Pleasures Hoisin-Ginger Glaze. Pour the remaining glaze above the ribs; seal bag. Marinate in the refrigerator for a minimum of six hours or as much as 24 hours, turning the bag sometimes.

2. No less than one hour in advance of grilling, soak wood chips in more than enough water to protect. Drain wood chips in advance of making use of.

3. Drain ribs, discarding marinade. Prepare grill and wood chips for indirect grilling. Test for medium warmth earlier mentioned the drip pan. Position ribs, bone sides down, within the grill rack above the drip pan. (Or location ribs within a rib rack; location within the grill rack above the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until eventually ribs are tender, brushing sometimes with the 1/2 cup reserved glaze during the final 15 minutes of grilling. Insert supplemental coals and wood chips as needed to maintain temperature and smoke. Discard any remaining glaze. If ideal, change the ribs above and location them right above the coals with the previous 5 minutes of grilling. To provide, if ideal, garnish with complete chile peppers, lime wedges, and bok choy. Can make six servings.

Hidden Enjoyment Hoisin-Ginger Glaze: Inside of a medium bowl combine 1/2 cup hoisin sauce; 1/4 cup plum sauce; 1/4 cup reduced-sodium soy sauce; two tablespoons dry sherry; two tablespoons toasted sesame oil; two tablespoons honey; one tablespoon grated new ginger; 5 cloves garlic, minced; and 1/2 teaspoon freshly ground black pepper.

Ginger-Orange Beef Ribs

For ribs by having an Asian twist, go this route. A bonus: With its three-ingredient rub plus a quick-fix sauce, prep requires just 10 minutes.

Ingredients

8 to10 hickory or oak wood chunks

2 teaspoons paprika

1/2 to one teaspoon salt

1/2 teaspoon pepper

3 to 4 lbs beef back ribs (about 8 ribs)

1/2 cup bottled barbecue sauce

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons reduced-sodium soy sauce

1 tablespoon grated new ginger

Directions

1. No less than one hour in advance of smoke cooking, soak wood chips in more than enough water to protect. Drain in advance of making use of.

2. For rub, within a tiny bowl combine paprika, salt, and pepper. Trim body fat from ribs. Sprinkle rub evenly above ribs; rub in with your fingers.

3. For sauce, within a tiny bowl stir alongside one another barbecue sauce, orange juice concentrate, soy sauce, and ginger.

4. Inside of a smoker, organize preheated coals, fifty percent with the drained wood chunks, as well as water pan in accordance with the manufacturer's directions. Pour water into pan. Position ribs, bone facet down, within the grill rack above water pan. (Or, location ribs within a rib rack; location on grill rack.) Cover and smoke for 2-1/2 to three hours or until eventually ribs are tender, brushing when with sauce during the final 15 minutes of cooking. Insert extra coals, wood chunks, and water as desired. Go the remaining sauce with ribs. Can make 4 servings.

Apricot-Habanero Small Ribs

The sauce for these ribs packs a critically spicy kick. To chop the spice with out sacrificing flavor, substitute jalapeno or sweet orange peppers.

Ingredients

3 lbs beef brief ribs

1/4 cup chopped onion

3 cloves garlic, minced

1 tablespoon cooking oil

1/2 cup catsup

1/2 cup apricot preserves

1/4 cup cider vinegar

1 habanero or Scotch Bonnet pepper, seeded, if ideal, and finely chopped

1 tablespoon bottled steak sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

Directions

1. Trim body fat from ribs. Position ribs within a 4- to 6-quart pot with more than enough water to protect ribs. Convey to boiling; lessen warmth. Simmer, coated, for 1-1/2 hours or until eventually tender. Drain.

2. For sauce, within a tiny saucepan cook the onion and garlic, in incredibly hot oil until eventually tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Convey in order to boiling; lessen warmth. Simmer, uncovered, about 10 minutes or until eventually mixture thickens a little bit, stirring sometimes. Established aside.

3. Stir alongside one another the cumin and salt within a tiny mixing bowl. Sprinkle mixture evenly above each side or fibs; rub into surface area.

4. Prepare grill for indirect grilling. Test for medium warmth earlier mentioned the drip pan. Position ribs, meaty facet up, within the lightly oiled grill rack above the drip pan. Cover and grill for 15 minutes or until eventually the ribs are tender, brushing sometimes with the sauce. Heat the remaining sauce until eventually bubbly; pass with the ribs. Can make six servings.

Test Kitchen area Tip: Habanero peppers and their near-identical cousins, Scotch Bonnets, are some with the hottest peppers developed. Extra dainty palates may perhaps substitute jalapeno or sweet orange peppers. Because chile peppers have unstable oils which can melt away your skin and eyes, stay away from immediate contact with them just as much as you possibly can. When doing work with chile peppers, dress in plastic or rubber gloves. In case your bare arms do touch the peppers, clean your arms and nails very well with soap and warm water.

Stout-Glazed Ribs

Fresh sage leaves come up with a very garnish for ribs within a very simple marinade within your most loved stout, onion, honey mustard, garlic, and caraway seed.

2 lbs pork loin back ribs

1 12-ounce bottle stout

1/2 cup chopped onion

1/4 cup honey mustard

3 cloves garlic, minced

1 teaspoon caraway seed

Salt and pepper

Fresh sage leaves (optional)

Grilled sweet onion wedges (optional)

Directions

1. Position ribs within a 1-gallon sealable plastic bag set within a shallow dish. To the marinade, stir alongside one another the stout, onion, honey mustard, garlic, and caraway seed. Pour the marinade above ribs. Shut the bag. Marinade ribs in the refrigerator for 6 to 24 hours, turning bag sometimes.

2. Drain the ribs, reserving marinade. Sprinkle ribs with salt and pepper. Pour marinade right into a tiny saucepan. Convey to boiling; lessen warmth. Simmer, uncovered about 15 minutes or until eventually the marinade is reduced by about fifty percent.

3. Meanwhile, get ready grill for indirect grilling. Test for medium warmth earlier mentioned the drip pan. Position ribs, bone facet down, within the lightly oiled grill rack above the drip pan. Cover and grill for forty five to fifty five minutes or until eventually juices run very clear, brushing ribs usually with marinade during the final 10 minutes of grilling. Discard any remaining marinade. Garnish with new sage leaves and provide with grilled sweet onion wedges, if ideal. Can make 4 servings

best electric smoker for the price
bwmnwv

Best electric smoker The Benefits and downsides of Making use of an Infrared Grill

Along while using the increasing demand and popularity of numerous styles and models of standard grills will come the new technology and present day variety of grilling used by infrared grill. This kind best electric smoker here of grill is on the market in the marketplace for pretty a while currently still you will discover continue to many individuals who will be continue to clueless regarding how this cooking appliance will work and you will discover even some who never even comprehend it really exists. If you're not still conscious about infrared grill, right here is usually a temporary overview on how this matter will work and what exactly are its positives and negatives that you should consider into consideration.

It continues to be a typical misconception by many individuals that best electric smoker infrared grill works by using some type of laser to prepare dinner foodstuff, which can be totally not genuine. An infrared grill, much like most classic grills, also can make utilization of gasoline (normal gasoline or propane) as gas. Nevertheless, the only most important difference between the 2 lies on how the heat is applied throughout cooking. Inside a standard gasoline grill, the gas supply heats up the cooking floor in the grill through immediate flame. But in an infrared grill, the gas supply heats up its cooking floor which can be a ceramic tile, to prepare dinner foodstuff through infrared radiation. The infrared radiation is promptly emitted and dispersed around the cooking floor to instantaneously warmth it to temperature achieving around 900 degree Fahrenheit that is definitely way much hotter than the typical 750 degrees Fahrenheit applied in standard grills. To grasp more details on the professionals and negatives in using infrared grills, consider time to study its rewards and disadvantage down below and decide no matter whether this type of grill will be the a single you want for your dwelling and outside use.

Advantages of Infrared Grills

· best electric smoker They might prepare dinner speedier since they need lesser time for ignition compared to other types of grills.

· They develop evenly cooked foodstuff since the heat is uniformly dispersed across the cooking floor.

· They are really superb energy-savers since they need lesser preheating time or ignition time to prepare dinner the foodstuff promptly.

· They develop tastier and flavorsome foodstuff since infrared radiation can evenly penetrate the meat without having drying it around lock in juice and keep their nutrient and normal juices.

Disadvantages of Infrared Grills

· They are really extremely high-priced owing to its state-of-the-art infrared technology.

· They can be found in large or bulk dimensions therefore you are unable to effortlessly move or convey it wherever.

· They've lower temperature selection so cooking fish and veggies could be a massive problem.

· They are really tough to mend. You can't effortlessly locate an experienced experienced technician to mend your device in case one thing goes wrong with it.

With these rewards and disadvantages, you could possibly now weigh points out and decide no matter whether this is actually the proper cooking appliance for your kitchen. Choose time to study more details on infrared grills in the web and browse item critiques to assist you come up with a good comparison between an infrared grill together with other styles of classic grills.

If you would like to know some of the best propane grills right now, take a look at us at  www.propanegrillsreview.com. You could also want to examine weber q300, one of several top-notch grills from Weber. Just click on the connection if you are fascinated.

best electric smoker 2011
Older posts are this way If this message doesn't go away, click anywhere on the page to continue loading posts.
Could not load more posts
Maybe Soup is currently being updated? I'll try again automatically in a few seconds...
Just a second, loading more posts...
You've reached the end.

Don't be the product, buy the product!

Schweinderl